The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process


Budak N. H. , ÖZDEMİR N., Gokirmakli C.

JOURNAL OF FOOD BIOCHEMISTRY, 2021 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Publication Date: 2021
  • Doi Number: 10.1111/jfbc.13978
  • Title of Journal : JOURNAL OF FOOD BIOCHEMISTRY
  • Keywords: gamma-decalactone, geraniol, key aroma compounds, linalool, ORAC, peach vinegar, peach wine, phenylacetic acid, PHENOLIC-COMPOUNDS, GAS-CHROMATOGRAPHY, AROMA COMPOUNDS, CHEMICAL-CHARACTERIZATION, SENSORY ANALYSIS, ODOR THRESHOLDS, ACID CONTENT, VITAMIN-C, GC-MS, CAPACITY

Abstract

Peach is a delicious food preferred by consumers and widely used in the manufacture of peach juice, peach juice concentrate, peach jam, dried fruit, puree, etc. Alternatively, peach can be used in the production of vinegar. In this study, peach vinegar was produced as an alternative to other industrial products produced from peach. In this study, it was determined that the TPC content and ORAC value of peach vinegar were higher than those of peach juice and peach wine. In addition, the major contributor compounds to the aroma profiles of the samples were the gamma-decalactone, linalool, and geraniol compounds for the peach juice; the ethanol, gamma-decalactone, phenylacetic acid, acetic acid, 2-phenylethanol, ethyl decanoate, the linalool, and the decanoic-acid for the peach wine; and the gamma;-decalactone, phenylacetic acid, acetic-acid, phenethyl-acetate, and isovaleric acid for the peach vinegar. It is thought that the results of this study will pave the way for the widespread production of vinegar from peach, which has positive effects on health, is rich in volatile aroma components, and has a high potential to be preferred. Furthermore, this study is the first detailed study so far on peach vinegar.